Honey-Gingered Carrots
Serves 4
Beekeeper and filmmaker (“Sister Bee”) Laura Tyler adapted this recipe from The Great Vegetarian Cookbook by Kathleen DeVanna Fish (Bon Vivant, 1994). She makes it with her own honey.

1 pound carrots
2 tablespoons butter
Splash of cream (to taste, up to ¼ cup)
1 tablespoon honey
¼ teaspoon ginger powder
Salt and pepper to taste

1. Peel carrots and cut into 2-inch-long pieces. Place them in a medium saucepan and cover with cold water. Bring to a boil, reduce heat and simmer about 15 minutes.
2. Drain carrots and process or mash to a coarse, uneven consistency.
3. Return carrots to saucepan over medium heat. Add butter, cream, honey and ginger, mixing well.
4. Season with salt and pepper to taste. Serve hot.